Blog

Tag: New Years

Gung Hay Fat Choy

by Natalia
Events + Fiction + Science Fiction and Fantasy / January 23, 2012

Happy Chinese New Year!  Festivities began for the new year yesterday: we are leaving the year of the rabbit and entering the year of the dragon, one of the mightiest and most auspicious symbols in the zodiac.  I'm looking forward to Vancouver's Chinese New Year parade this Sunday — always a great event for families.

In honour of the new year, here are a few books featuring the finest, scaliest, most terrifying firebreathers around!

Dragonships of Vindras series by Margaret Weis and Tracy Hickman:

Dragon Age series by David Gaider:

Of course, the Wheel of Time series.  Tor is giving away 50 copies of The Eye of the World in celebration of the new year!

And let's take a moment to acknowledge the very first (Western) dragon of them all — a thousand years later still unmatchable for its bloodcurling ferocity:

Then the baleful fiend its fire belched out,
and bright homes burned. The blaze stood high
all landsfolk frighting. No living thing
would that loathly one leave as aloft it flew.
Wide was the dragon’s warring seen,
its fiendish fury far and near,
as the grim destroyer those Geatish people
hated and hounded. To hidden lair,
to its hoard it hastened at hint of dawn.
Folk of the land it had lapped in flame,
with bale and brand.                                                         —Beowulf XXXI

Remember to clean your house from top to bottom for good luck in the coming year.

Here’s to a sake New Years!

by Danielle
Excerpts + Food & Drink / December 30, 2009

I thought I'd post a couple of yummy sake recipes from Kathy Casey's Sips and Apps for your New Years celebration. I hope you like them! Enjoy! 

If you do intend to have a few cocktails tomorrow night please do not drive and find an alternative to taking your car.

All the best and here's to 2010!

Sake Sangria
Makes about 4 cups (6 to 8 servings)

1 (750 ml) bottle sake
6 tablespoons honey
2-inch piece of fresh ginger, peeled and thinly sliced
1 stalk fresh lemongrass, halved lengthwise, then cut into 3- to 4-inch pieces (use the entire stalk)
1/2 lemon, thinly sliced
1 small tangerine or orange, thinly sliced
1 large plum or apricot, pitted and cut into thin wedges (optional, if not in season)

In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving. Serve over ice, and include some of the fruit in each serving.

Sake Teriyaki Sticky Chicken Wings
Makes 24

Old-school teriyaki chicken wings get a big-flavored lacquery glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

I cup soy sauce
1/4 cup sake, or substitute dry sherry or dry white wine
2 tablespoons very finely minced peeled fresh ginger
1 tablespoon minced fresh garlic
I cup sugar
1 teaspoon red pepper flakes
1/4 cup thinly sliced green onions, white and green parts
3 tablespoons unseasoned rice vinegar
3 tablespoons cornstarch
3 tablespoons water
1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds

For Garneshing
2 tablespoons toasted sesame seed
Thinly sliced green onion tops

In a small saucepan, whisk together the soy sauce, sake, ginger, garlic, sugar, pepper flakes, green onions, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.
If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.
Preheat an oven to 375 degrees F.

Add the sauce mixture to the bowl with the chicken and mix well to coat the chicken evenly. Spray a 9-by-13-inch baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chicken pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazy. Total cooking time should be about 1 hour.

Stir the drummettes in the sauce once more, then transfer the chicken to a serving platter. Spoon some of the extra sauce over the chicken, then sprinkle with the sesame seed and green onions for garnish.